Production and processing of healthy meat, poultry and fish products.
Series: Advances in Meat Research ; No. 11Publication details: Blackie Academic and Professional, 1997ISBN: 0751403903Subject(s): Food processing | Food processing, food research, food technology | Meat processing | Meat hygiene | Fish processing | Dietary intake | Low fat meat products | Fat content | Cholesterol | Food additives | Poultry meat processing | Poultry meat hygiene | Fish health | Salt content | Microbial processesDDC classification: 664.907 LOC classification: TX556.M4(11105)Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TX556.M4 PEA (Browse shelf(Opens below)) | 1 | Available | 111739 |
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